Pescatarian Archives

Risotto recipes

Baked mussel risotto

50 minutes

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Aliums

Balsamic onions

2 hours

Butternut recipes

Cheesy polenta

25 minutes

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Brinjal recipes

Polpette

55 minutes

Fish recipes

Hake poached in olive oil

30 minutes

Italian recipes

Mushroom bruschetta

10 minutes

Lentil recipes

Turkish red lentil soup

40 minutes

Dip recipes

Mashawsha

30 minutes

Double-smoked salmon dip

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Ingredients

300 g Woolworths hot-smoked salmon fillet with pepper and dill
250 g mascarpone
1/2 lime, juiced
2 T soya sauce
2 T milk
1 t sriracha
2 T fresh dill, chopped, plus extra to garnish
100 g smoked salmon, thinly sliced, for serving
1/2 stick celery, cut into lengths, for serving
1 Mediterranean cucumber, peeled, cored and cut into sticks, for serving
Woolworths beetroot chips, for serving

Method

Blend the salmon, mascarpone, lime juice, soya sauce, milk, sriracha and dill until smooth and creamy.

Make salmon roses with the smoked salmon.

Transfer the dip into a serving bowl and garnish with chopped dill and the salmon roses.

Arrange on a platter with the celery, cucumber and beetroot chips.

Browse more dip recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Veg risotto Kiev with sweet potato

Baked mussel risotto

Garlic-and-caper butter pan-fried hake

Balsamic onions

Cheesy polenta

Polpette

Hake poached in olive oil

Mushroom bruschetta

Turkish red lentil soup

Mashawsha

Handmade beetroot tagliatelle with Cape Malay burnt butter

Double-smoked salmon dip

Double-smoked salmon dip

Ingredients

Method